Seasons by the Sea: Recipes 02:20:14

Warming Up to Winter Veggies

| February 18, 2014 - 4:07pm

Indonesian Slaw With Pineapple, Chicken,
And Spicy Peanut Dressing
This recipe is from Jeanne Kelley’s “Salad for Dinner.” I left the sugar out of the dressing and forgot to buy pineapple so substituted sliced green apple, perfectly fine. I also left out the chicken. I served this with seared tuna with wasabi cream and Bobby Flay’s sweet potato gratin with chipotle cream.
Serves six.

In medium bowl, whisk together all dressing ingredients. Add salt if desired.
For slaw, in large bowl combine cabbage, pineapple, carrots, red pepper, green onions, and cilantro. This can be made eight hours ahead and refrigerated. Assemble before serving.
Add chicken and dressing before serving. Top with peanuts.

Preheat oven to 400.
Slice sweet potatoes about a quarter inch thick. Toss with sage, garlic, salt, and pepper. Layer in a deep, medium-size ovenproof dish, making sure extra bits of garlic and sage join them.
Cover with foil and bake for 45 minutes. Remove foil and pour cream over all. Roast uncovered for another 25 minutes. Test with a sharp knife in several places to make sure potatoes are tender. Serve immediately or leave to cool down.